After the sugar melted perfectly, pour hot water into the pot. Cover the pot while pour it. Stir, continue put butter into hot caramel until blend together. Turn off the stove.
Add dry ingredients, use strainer directly into wet batter. Mix it well using wisk.
In another bowl wisk all the eggs. No need long time to wisk it. Then pour into the wet batter.
Pour batter into 2 loafs pan using strainer, that already grease and flour. For baking pan, you can use that you already have. Bake 30 – 40 mnt or until tooth pick inserted comes out clean.
Note.. open little bit the oven for 10 mnt once a while the cake inside the oven. In order the cake has much anthill pattern.

directions:

Heat cooking oil in a skillet over high heat for 3 minutes or until slightly smoky. Lower heat and toss peanuts in. Fry by stirring quickly to prevent burning for 3 minutes. Turn off heat, remove peanuts using colander and drain on paper towel.

Reheat the cooking oil over high heat. Add the anchovies and increase the heat for one minute. Lower heat and keep stirring for 3 minutes. Remove and drain on paper towel

Grind chilies, garlic and salt on mortar using a pestle until fine, about 7 minutes. Alternatively, blend the spices using an electric blender using high speed for 10 seconds

Mix tamarind pulp, shaved palm sugar and water in a bowl. Stir quickly until all ingredients melt. Use fingers to squeeze the juice out of tamarind pulp and rid off the seeds. Set aside

Heat 2 tablespoons cooking oil in the same skillet over medium heat for 2 minutes. Lower heat and stir fry the chili paste for one minute. Add the tamarind pulp and sugar mixture. Cook for 3 more minutes or until the mixture boils

Turn off heat and wait till it slightly cools down, in 3 minutes. Toss in fried peanuts and anchovies into the skillet and mix well

Serve with steamed rice and other dishes

Notes:
Dried anchovies can be very salty. It is better to soak them for a couple of hours before using. Wash with cold water three times. Drain well on paper towel or air dry till they dry completely before frying. That will really help minimizing deep-frying time, and ultimately the absorption of cooking oil.

If preferred, peanuts and anchovies can be toasted or baked in an oven or stove. Make sure they are crunchy. Sambal teri kacang has to be crunchy.

The chili paste can be used with other ingredients, such as potato chips, gnemon crackers etc. Anything that is crunchy and dry can be used with this paste.

* Note: I used the recipe as a very rough guide. You don’t have to follow the measurements religiously … just taste test as you go along. For me, I used a ratio of 1:1:1 for groundnuts, tempeh and ikan bilis.

If, however, making your own paste turns you off, use any readymade, storebought paste. I like this:

Note: This is not a product endorsement. I just personally like using this brand for days I need to cook in a hurry.

– 60g tamarind paste + 100ml water, sieved to get juice (I used only a small pinch of tamarind paste + about 2 tbsp water … don’t like it too sour)
– 30g palm sugar*
– 45g coarse sugar or to taste*
– Salt to taste (I omitted this … the ikan bilis were salty enough)
– 10 kaffir lime leaves, sliced (I tore them up into rough shreds … you can use less leaves if you wish)
* I omitted sugar in favour of kecap manis. Just 1 tsp to colour and sweeten things up.

1. Heat sufficient oil in a wok and fry the groundnuts. Remove nuts once they are lightly browned and drain them on paper towels. They will turn dark brown as they cool.

All the ingredients, prepared separately.

2. Using the same oil, deep-fry the finely sliced tempeh till lightly browned and drain them on paper towels. Lastly, remove some of the oil, leaving about half a cup in the wok and deep fry the anchovies in batches until crispy. Discard the frying oil.

Crispy fried tempeh.

2. Using an electric blender, finely grind spice paste ingredients. Skip this stage if you are using readymade paste, obviously.

3. Heat oil in a wok over medium heat and sauté the spice paste until fragrant, stirring continuously to prevent paste from burning. If using readymade paste, use about 2 or 3 tbsps, or however much you need to coat the ingredients.

4. Once the spice paste is fragrant and the oil rises*, add the tamarind juice, palm sugar and sugar, and simmer for 1 minute or until spice paste mixture thickens.
* Not necessary if using readymade paste. As long as the paste heats up, you can add the rest of the ingredients.

5. Add in the kaffir lime leaves, fried groundnuts, crispy tempeh and toss to mix, making sure the spice paste is evenly distributed.

6. Lastly, add in the crispy fried anchovies and adjust seasonings to taste. Remove from heat and leave to cool before storing in airtight containers or jars.